Beetroot Neer Mor (South Indian Style Spiced Buttermilk with Beetroot Juice)

It’s so warm here all of a sudden and I don’t feel like cooking anything. Apart from sipping on fresh vegetable juice, I’m craving all things light and cold. The idea for this spiced beetroot buttermilk came to me yesterday while I was juicing. I wondered what it would be like to add some fresh vegetable juice to yogurt. Neer Mor is a thin, spicy South Indian version of buttermilk made by blending ginger, green chillies, cilantro and curry leaves with yogurt and water. Served chilled, its spicy undertones are particularly refreshing. The addition of beetroot adds a delicious twist to this summer cooler. You could use cooked beetroot in place of the juice, but I like the texture and consistency with the fresh juice.

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Recipe

Beetroot Neer Mor

Blend plain yogurt, fresh beetroot juice, a knob of ginger, a chopped green chilli, some chopped cilantro, a few curry leaves and salt to taste in a blender (I didn’t add any water).

For tempering (optional), heat a teaspoon of oil over low heat, crackle some mustard seeds, add a pinch of asafetida, then stir into the blended buttermilk.

Serve over ice and enjoy.

I also made some spiced buttermilk with cucumber juice (photo below) and it was equally good.

Neer Mor with fresh cucumber juice and mint